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Lebkuchen (German Ginger Cookies - Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from: Gayle M Chastain.
Just wanted to share a few more tried and true holiday recipes.
½ cup packed brown sugar
¼ cup honey
½ cup molasses
1 tablespoon apple juice or cider
¼ teaspoon grated lemon peel
½ teaspoon lemon juice
1 cup rice flour
½ cup sweet rice flour
¼ cup tapioca flour
¼ cup garbanzo bean flour
½ teaspoon xanthan gum
¾ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon cloves
½ teaspoon ginger
¼ cup chopped almonds
½ cup mixed candied fruits and peels
Lemon Glaze (follows)
Beat egg and brown sugar until light and fluffy. Mix in honey, molasses, juices, and lemon peel. In another bowl, thoroughly combine flours, xanthan gum, and spices. Blend into molasses mixture. Stir in almonds and candied fruits. Chill dough several hours or overnight. Sprinkle waxed paper with powdered sugar. Roll out dough to 14 x 9 inch rectangle. Cut into 1 ½ x 2 inch cookies (I use a pizza cutter). Bake on lightly greased cookie sheet at 350 degrees about 12 minutes. Cool slightly; remove from cookie sheet and cool on rack. While warm, brush with lemon glaze.
Combine 1 ½ cups powdered sugar and enough lemon juice (about 2 teaspoon) to make a glaze. These are better if allowed to sit a few days before eating. They keep well.
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